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Asif S, Jan R, Kim N, Asaf S, Lubna, Khan MA, Kim EG, Jang YH, Bhatta D, Lee IJ, Kim KM. Halotolerant endophytic bacteria alleviate salinity stress in rice (oryza sativa L.) by modulating ion content, endogenous hormones, the antioxidant system and gene expression. BMC PLANT BIOLOGY 2023; 23:494. [PMID: 37833628 PMCID: PMC10576267 DOI: 10.1186/s12870-023-04517-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Accepted: 10/09/2023] [Indexed: 10/15/2023]
Abstract
Excessive salinity reduces crop production and negatively impacts agriculture worldwide. We previously isolated endophytic bacterial strains from two halophytic species: Artemisia princeps and Chenopodium ficifolium. We used three bacterial isolates: ART-1 (Lysinibacillus fusiformis), ART-10 (Lysinibacillus sphaericus), and CAL-8 (Brevibacterium pityocampae) to alleviate the impact of salinity stress on rice. The impact of 160 mM NaCl salinity on rice was significantly mitigated following inoculation with these bacterial strains, resulting in increased growth and chlorophyll content. Furthermore, OsNHX1, OsAPX1, OsPIN1 and OsCATA expression was increased, but OsSOS expression was decreased. Inductively coupled plasma mass spectrometry (ICP-MS) revealed reduced K+ and Na+ levels in shoots of bacteria-inoculated plants, whereas that of Mg2+ was increased. Bacterial inoculation reduced the content of total flavonoids in rice leaves. Salinized plants inoculated with bacteria showed reduced levels of endogenous salicylic acid (SA) and abscisic acid (ABA) but increased levels of jasmonic acid (JA). In conclusion, the bacterial isolates ART-1, ART-10, and CAL-8 alleviated the adverse effect of salinity on rice growth, which justifies their use as an eco-friendly agricultural practice.
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Affiliation(s)
- Saleem Asif
- Department of Applied Biosciences, Graduate School, Kyungpook National University, Daegu, 41566, South Korea
| | - Rahmatullah Jan
- Department of Applied Biosciences, Graduate School, Kyungpook National University, Daegu, 41566, South Korea.
- Coastal Agriculture Research Institute, Kyungpook National University, Daegu, South Korea.
| | - Nari Kim
- Department of Applied Biosciences, Graduate School, Kyungpook National University, Daegu, 41566, South Korea
| | - Sajjad Asaf
- Natural and Medical Science Research Center, University of Nizwa, Nizwa, Oman
| | - Lubna
- Natural and Medical Science Research Center, University of Nizwa, Nizwa, Oman
| | - Muhammad Aaqil Khan
- Department of chemical and life sciences, Qurtuba university of science and information technology, Peshawar, Pakistan
| | - Eun-Gyeong Kim
- Department of Applied Biosciences, Graduate School, Kyungpook National University, Daegu, 41566, South Korea
| | - Yoon-Hee Jang
- Department of Applied Biosciences, Graduate School, Kyungpook National University, Daegu, 41566, South Korea
| | - Dibya Bhatta
- Department of Applied Biosciences, Graduate School, Kyungpook National University, Daegu, 41566, South Korea
| | - In-Jung Lee
- Department of Applied Biosciences, Graduate School, Kyungpook National University, Daegu, 41566, South Korea
| | - Kyung-Min Kim
- Department of Applied Biosciences, Graduate School, Kyungpook National University, Daegu, 41566, South Korea.
- Coastal Agriculture Research Institute, Kyungpook National University, Daegu, South Korea.
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Mesías M, Gómez P, Olombrada E, Holgado F, Morales FJ. Risk/Benefit Evaluation of Chia Seeds as a New Ingredient in Cereal-Based Foods. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:ijerph20065114. [PMID: 36982021 PMCID: PMC10049232 DOI: 10.3390/ijerph20065114] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 03/08/2023] [Accepted: 03/10/2023] [Indexed: 06/12/2023]
Abstract
Chia seed (Salvia hispanica L.) is a food rich in protein, fiber, polyunsaturated fatty acids and antioxidants. Consequently, its incorporation in food formulations may be desirable from a nutritional and healthy point of view. However, there is concern regarding the formation of process contaminants when they are subjected to thermal processing. The objective of this study was to incorporate different amounts of ground chia seeds in a biscuit model to evaluate the effect on the antioxidant capacity and formation of acrylamide and furfurals. Seven standard "Maria-type" biscuit formulations were prepared, replacing wheat flour with different amounts of ground chia seeds (defatted and non-defatted), from 0% (control biscuit) to 15% (respect to total solids in the recipe). Samples were baked at 180 °C for 22 min. Compared with the control biscuit, chia formulations increased the content of nutrients, antioxidant capacity (ABTS) and phenolic compounds (Folin-Ciocalteau method) but also doubled acrylamide levels and even raised more than 10 times furanic compound concentrations. Results indicate that the use of chia seeds as ingredients in new cereal-based formulations would improve the nutritional profile but also increase the occurrence of chemical process contaminants. This paradox should be carefully considered in the context of risk/benefit analysis.
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Influence of Seasonings and Spice Essential Oils on Acrylamide Production in a Low Moisture Model System. Foods 2022; 11:foods11243967. [PMID: 36553709 PMCID: PMC9778327 DOI: 10.3390/foods11243967] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 12/03/2022] [Accepted: 12/05/2022] [Indexed: 12/13/2022] Open
Abstract
Acrylamide (AA) is a typical contaminant produced during the heating process. In the present study, two seasonings (soy sauce and rice vinegar) and three spice essential oils (chive, ginger, and pepper) were added to the asparagine (Asn)/glucose (Glc) diethylene glycol model system to investigate the production of AA in a low moisture model system. The generation of AA was significantly enhanced when low levels of soy sauce (1% and 3% v/v) were added (p < 0.05). The Asn/Glc model system was heated for 15 min with 0%, 1%, or 3% (v/v) soy sauce, containing 43 mg/L, 63 mg/L, and 53 mg/L AA, respectively. However, the addition of a high level of soy sauce (5% v/v) showed significant inhibition of AA production after heating for 10 min (p < 0.05). About 36% of AA was inhibited in the Asn/Glc/soy sauce (5%) model system after heating for 15 min. The addition of low levels of rice vinegar (1% and 3% v/v) showed comprehensive effects on AA production. Nevertheless, the addition of rice vinegar at 5% v/v had an inhibitory effect on AA generation (p < 0.05). All kinds of spice essential oils promoted the production of AA (p < 0.05). There was a dose−response relationship between the level of spice essential oils and the generation of AA. This study proposes the importance of seasonings and spice essential oils for AA production in food preparation.
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Wang L, Zhang F, Wang J, Wang Q, Chen X, Cheng J, Zhang Y. Machine learning prediction of dual and dose-response effects of flavone carbon and oxygen glycosides on acrylamide formation. Front Nutr 2022; 9:1042590. [DOI: 10.3389/fnut.2022.1042590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Accepted: 11/14/2022] [Indexed: 12/03/2022] Open
Abstract
IntroductionThe extensive occurrence of acrylamide in heat processing foods has continuously raised a potential health risk for the public in the recent 20 years. Machine learning emerging as a robust computational tool has been highlighted for predicting the generation and control of processing contaminants.MethodsWe used the least squares support vector regression (LS-SVR) as a machine learning approach to investigate the effects of flavone carbon and oxygen glycosides on acrylamide formation under a low moisture condition. Acrylamide was prepared through oven heating via a potato-based model with equimolar doses of asparagine and reducing sugars.ResultsBoth inhibition and promotion effects were observed when the addition levels of flavonoids ranged 1–10,000 μmol/L. The formation of acrylamide could be effectively mitigated (37.6%–55.7%) when each kind of flavone carbon or oxygen glycoside (100 μmol/L) was added. The correlations between acrylamide content and trolox-equivalent antioxidant capacity (TEAC) within inhibitory range (R2 = 0.85) had an advantage over that within promotion range (R2 = 0.87) through multiple linear regression.DiscussionTaking ΔTEAC as a variable, a LS-SVR model was optimized as a predictive tool to estimate acrylamide content (R2inhibition = 0.87 and R2promotion = 0.91), which is pertinent for predicting the formation and elimination of acrylamide in the presence of exogenous antioxidants including flavonoids.
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Mohdaly AAA, Roby MHH, Sultan SAR, Groß E, Smetanska I. Potential of Low Cost Agro-Industrial Wastes as a Natural Antioxidant on Carcinogenic Acrylamide Formation in Potato Fried Chips. Molecules 2022; 27:7516. [PMID: 36364343 PMCID: PMC9659110 DOI: 10.3390/molecules27217516] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 10/25/2022] [Accepted: 10/28/2022] [Indexed: 12/24/2023] Open
Abstract
Acrylamide is classified as a toxic and a prospective carcinogen to humans, and it is formed during thermal process via Maillard reaction. In order to find innovative ways to diminish acrylamide formation in potato chips, several extracts of agricultural wastes including potato peels, olive leaves, lemon peels and pomegranate peels extracts were examined as a soaking pre-treatment before frying step. Total phenolic, total flavonoids, antioxidant activity, and the reduction in sugar and asparagine contents were additionally performed. Proximate composition of these wastes was found to be markedly higher in fat, carbohydrate and ash contents. Lemon peels and potato peels showed almost similar phenolic content (162 ± 0.93 and 157 ± 0.88 mg GAE /g, respectively) and exhibited strong ABTS and DPPH radical scavenging activities than the other wastes. The reduction percentage of reducing sugars and asparagine after soaking treatment ranged from 28.70 to 39.57% and from 22.71 to 29.55%, respectively. HPLC results showed higher level of acrylamide formation in control sample (104.94 mg/kg) and by using the wastes extracts of lemon peels, potato peels, olive leaves, and pomegranate peels succeeded to mitigate acrylamide level by 86.11%, 69.66%, 34.03%, and 11.08%, respectively. Thus, it can be concluded that the soaking of potato slices in the tested wastes extracts as antioxidant as pre-treatment before frying reduces the formation of acrylamide and in this way, the risks connected to acrylamide consumption could be regulated and managed.
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Affiliation(s)
- Adel Abdelrazek Abdelazim Mohdaly
- Department of Food Science and Technology, Faculty of Agriculture, Fayoum University, Fayoum 63514, Egypt
- Department of Plant Food Processing, Agricultural Faculty, University of Applied Sciences Weihenstephan-Triesdorf, Markgrafenstr 16, 91746 Weidenbach, Germany
| | - Mohamed H. H. Roby
- Department of Food Science and Technology, Faculty of Agriculture, Fayoum University, Fayoum 63514, Egypt
| | - Seham Ahmed Rabea Sultan
- Department of Food Science and Technology, Faculty of Agriculture, Fayoum University, Fayoum 63514, Egypt
| | - Eberhard Groß
- Department of Plant Food Processing, Agricultural Faculty, University of Applied Sciences Weihenstephan-Triesdorf, Markgrafenstr 16, 91746 Weidenbach, Germany
| | - Iryna Smetanska
- Department of Plant Food Processing, Agricultural Faculty, University of Applied Sciences Weihenstephan-Triesdorf, Markgrafenstr 16, 91746 Weidenbach, Germany
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Verma V, Yadav N. Acrylamide content in starch based commercial foods by using high performance liquid chromatography and its association with browning index. Curr Res Food Sci 2022; 5:464-470. [PMID: 35243358 PMCID: PMC8881641 DOI: 10.1016/j.crfs.2022.01.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 12/21/2021] [Accepted: 01/09/2022] [Indexed: 11/13/2022] Open
Abstract
The harmful effects of acrylamide (AA) are a major health concern for human beings. To find out the levels of AA content in commercial food products, 43 samples representing 3 important product categories (French fries, bakery biscuits, and branded biscuits) were procured from the local market in Allahabad, India. An assay of AA was done using HPLC-DAD. The LOD and LOQ for AA were 3.733 and 11.045 ng/μl, respectively. The AA recovery from ten standard solutions was 100.6 percent, indicating good extraction efficiency. Level of AA ranged between 144.35 and 781.17 μg/kg, 126.33-664.90 μg/kg, and 825.96-1143.15 μg/kg, in branded biscuits, bakery biscuits, and French fries, respectively. A strong and positive correlation of AA was found with HMF, a* value, BI and negatively with ΔE (P ≤ 0.01). It is concluded that a high browning index is significantly associated with AA content and can be used as a screening food to reduce the intake of AA in the diet.
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Affiliation(s)
- Vandana Verma
- Centre of Food Technology, IPS, Faculty of Science, University of Allahabad, 21100, U.P, India
| | - Neelam Yadav
- Centre of Food Technology, IPS, Faculty of Science, University of Allahabad, 21100, U.P, India
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Başaran B, Turk H. The influence of consecutive use of different oil types and frying oil in French fries on the acrylamide level. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104177] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Rottmann E, Volkmann K, Fohrer J, Krings U, Berger RG. Phenylacrylic acids addition to potato and sweet potato showed no impact on acrylamide concentration via oxa-Michael-addition during frying. Curr Res Food Sci 2021; 4:262-269. [PMID: 33982009 PMCID: PMC8085776 DOI: 10.1016/j.crfs.2021.04.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 04/06/2021] [Accepted: 04/08/2021] [Indexed: 11/04/2022] Open
Abstract
Three phenolic acids, p-coumaric, ferulic and caffeic acid as well as cinnamic acid were added to raw potatoes and sweet potatoes before frying. A distinct mitigation of acrylamide was not detected. Fried samples were analysed for postulated adducts of a direct reaction between acrylamide and these phenolic acids using LC-MS. In a model system with pure compounds (phenylacrylic acid and acrylamide) heated on 10% hydrated silica gel one specific adduct (respective m/z for M + H+) was formed in each reaction. MS/MS-data suggested an oxa-Michael formation of 3-amino-3-oxopropyl-phenylacrylates, which was confirmed by de novo syntheses along an SN2 substitution of 3-chloropropanamide. Exemplarily, the structure of the ester was confirmed for p-coumaric acid by NMR-data. Standard addition revealed that 3-amino-(3-oxopropyl-phenyl)-acrylates occurred neither in fried potato nor in sweet potato, while a formation was shown in phenylacrylic acid plus acrylamide supplemented potatoes and sweet potatoes. Reaction pathways of phenylacrylic acids with acrylamide elucidated. Esterification of p-coumaric acid with 3-chloropropanamide. Identification of 3-amino-3-oxopropyl-3-(4-hydroxyphenyl)acrylate. Explanation of the low mitigation impact of phenylacrylic acids.
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Affiliation(s)
- Eric Rottmann
- Gottfried Wilhelm Leibniz Universität Hannover, Institut für Lebensmittelchemie, Callinstraße 5, 30167, Hannover, Germany
| | - Kristina Volkmann
- Gottfried Wilhelm Leibniz Universität Hannover, Institut für Lebensmittelchemie, Callinstraße 5, 30167, Hannover, Germany
| | - Jörg Fohrer
- Gottfried Wilhelm Leibniz Universität Hannover, Institut für Organische Chemie, Schneiderberg 1B, 30167, Hannover, Germany
| | - Ulrich Krings
- Gottfried Wilhelm Leibniz Universität Hannover, Institut für Lebensmittelchemie, Callinstraße 5, 30167, Hannover, Germany
| | - Ralf G Berger
- Gottfried Wilhelm Leibniz Universität Hannover, Institut für Lebensmittelchemie, Callinstraße 5, 30167, Hannover, Germany
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Perera DN, Hewavitharana GG, Navaratne SB. Comprehensive Study on the Acrylamide Content of High Thermally Processed Foods. BIOMED RESEARCH INTERNATIONAL 2021; 2021:6258508. [PMID: 33681355 PMCID: PMC7925045 DOI: 10.1155/2021/6258508] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 02/10/2021] [Accepted: 02/13/2021] [Indexed: 11/17/2022]
Abstract
Acrylamide (AA) formation in starch-based processed foods at elevated temperatures is a serious health issue as it is a toxic and carcinogenic substance. However, the formation of more AA entangles with modern-day fast food industries, and a considerable amount of this ingredient is being consumed by fast food eaters inadvertently throughout the world. This article reviews the factors responsible for AA formation pathways, investigation techniques of AA, toxicity, and health-related issues followed by mitigation methods that have been studied in the past few decades comprehensively. Predominantly, AA and hydroxymethylfurfural (HMF) are produced via the Maillard reaction and can be highlighted as the major heat-induced toxins formulated in bread and bakery products. Epidemiological studies have shown that there is a strong relationship between AA accumulation in the body and the increased risk of cancers. The scientific community is still in a dearth of technology in producing AA-free starch-protein-fat-based thermally processed food products. Therefore, this paper may facilitate the food scientists to their endeavor in developing mitigation techniques pertaining to the formation of AA and HMF in baked foods in the future.
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Affiliation(s)
- Dilini N. Perera
- Department of Food Science and Technology, University of Sri Jayewardenepura, Nugegoda 10250, Sri Lanka
| | - Geeth G. Hewavitharana
- Department of Food Science and Technology, University of Sri Jayewardenepura, Nugegoda 10250, Sri Lanka
| | - S. B. Navaratne
- Department of Food Science and Technology, University of Sri Jayewardenepura, Nugegoda 10250, Sri Lanka
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Sung WC, Chi MH, Chiou TY, Lin SH, Lee WJ. Influence of caramel and molasses addition on acrylamide and 5-hydroxylmethylfurfural formation and sensory characteristics of non-centrifugal cane sugar during manufacturing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4512-4520. [PMID: 32406103 DOI: 10.1002/jsfa.10492] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Revised: 04/17/2020] [Accepted: 05/14/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The aims of this study are to (i) evaluate the effects of color enhancers, caramel (C) and molasses (M), on acrylamide and 5-hydroxylmethylfurfural (HMF) formation in non-centrifugal cane sugar (NCS) and to (ii) perform nine-point hedonic scale and evaluation of sensory attributes, encompassing the appearance, flavor, texture and aftertaste, by 71 consumers on NCS, NCS_C, and NCS products made with a blend of molasses and sugar (NCS_MS) and steam processing (NCS_S). RESULTS With the addition of molasses and caramel at the maximum allowable level of 5 g kg-1 in sugarcane juice, significantly greater acrylamide or HMF did not accumulate in NCS_C and NCS_M during the thermal manufacturing process, while color values of NCS_C significantly changed (P < 0.05). The increases in acrylamide and HMF contents were influenced by pH because they were produced by the Maillard reaction. Hedonic responses showed that NCS_MS was rated with the highest score for overall acceptance, whereas NCS_S, with the lowest content of acrylamide, exhibited the lowest score for every attribute. In addition, the appearance acceptance score of NCS_C was significantly higher than that of NCS (P < 0.05). Significant differences were also found between NCS and NCS_C in the frequency of 9 of 16 items with which consumers selected to characterize the appearance in a check-all-that-apply questionnaire (P < 0.05). CONCLUSIONS The association between hedonic evaluations and sensory profiles in visual attributes of NCS_C indicated that caramel could be a promising addition in Maillard reaction-mitigated NCS products to improve consumer preferences through color strengthening without safety concerns. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Wen-Chieh Sung
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan
- Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung, Taiwan
| | - Ming-Hsuan Chi
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan
| | - Tai-Ying Chiou
- School of Regional Innovation and Social Design Engineering, Kitami Institute of Technology, Kitami, Japan
| | - Shyh-Hsiang Lin
- Master Program in Food Safety, Taipei Medical University, Taipei, Taiwan
| | - Wei-Ju Lee
- Master Program in Food Safety, Taipei Medical University, Taipei, Taiwan
- School of Food Safety, Taipei Medical University, Taipei, Taiwan
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Yu S, Chen Z, Meng H, Chen M. Addition of lipophilic grape seed proanthocyanidin effectively reduces acrylamide formation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1213-1219. [PMID: 31680253 DOI: 10.1002/jsfa.10132] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2019] [Revised: 09/07/2019] [Accepted: 10/31/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND In this article the relationship between lipophilic grape seed proanthocyanidin (LGSP) and acrylamide formation in potato-based products was investigated. The acrylamide, reducing sugar, asparagine, and 3-aminopropionamide contents were determined by high-performance liquid chromatography mass spectrometry (HPLC-MS). Sensory evaluation was used to evaluate the quality of the products. RESULTS The results showed that LGSP presented greater inhibition effect on the acrylamide formation than the commonly used commercial antioxidants. Furthermore, 81.5% and 84.7% of acrylamide was reduced in potato crisps and French fries after adding 0.1% and 0.05% LGSP (w/w) in palm oil, respectively. When the concentrations of LGSP were less than 0.1%, there was no significant difference between LGSP-treated samples and control sample for sensory evaluation. CONCLUSION Thus, LGSP is effective in reducing the level of acrylamide and maintaining the reasonable sensory attributes of potato fried foods. The results indicate that LGSP may be used as a potential additive for reducing acrylamide formation in fried foods. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Shujuan Yu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China
| | - Zhaojie Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Hecheng Meng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Mingshun Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
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Jing Y, Li X, Hu X, Ma Z, Liu L, Ma X. Effect of buckwheat extracts on acrylamide formation and the quality of bread. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6482-6489. [PMID: 31294827 DOI: 10.1002/jsfa.9927] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2019] [Revised: 06/20/2019] [Accepted: 07/08/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND The presence of acrylamide in food has attracted wide attention and has raised concerns due to its potential toxic and carcinogenic effects. The phenolic compounds in buckwheat display strong antioxidant activity, which may affect the acrylamide levels. The aims of this study were to evaluate the effect of buckwheat extracts on acrylamide formation and the quality of the bread, and to investigate possible inhibitory mechanisms. RESULTS The extracts from Tartary buckwheat seeds, Tartary buckwheat sprouts, common buckwheat seeds, and common buckwheat sprouts reduced acrylamide level in bread by 23.5, 27.3, 17.0, and 16.7%, respectively. In addition, all four buckwheat extracts significantly (P < 0.05) reduced acrylamide levels in the asparagine / glucose system. There were significant positive correlations between total phenolic compound content, the antioxidant activity of the extracts, and the reduction in the acrylamide level. Evaluation of the organoleptic and textural properties indicated that the addition of the extracts did not significantly affect the crust color, aroma, taste, crumb appearance, and hardness of the bread. CONCLUSION This study showed that proper use of buckwheat extracts can reduce acrylamide levels in bread without having a significant impact on their properties. The study also revealed that a possible acrylamide formation inhibitory mechanism involved the Maillard reaction through the asparagine / glucose pathway. The study also provided useful information for the further application of buckwheat in improving food safety. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Yuchun Jing
- Department of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Xiaoping Li
- Department of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Xinzhong Hu
- Department of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Zhen Ma
- Department of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Liu Liu
- Department of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Xia Ma
- Department of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
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Mildner-Szkudlarz S, Różańska M, Piechowska P, Waśkiewicz A, Zawirska-Wojtasiak R. Effects of polyphenols on volatile profile and acrylamide formation in a model wheat bread system. Food Chem 2019; 297:125008. [DOI: 10.1016/j.foodchem.2019.125008] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Revised: 06/05/2019] [Accepted: 06/12/2019] [Indexed: 12/12/2022]
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14
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Nie H, Huang S, Li X, Gong J, Wu F, Yin J, Liao Y, Wu S, Luo Y. Identification of compounds from chufa (Eleocharis dulcis) peels with inhibitory acrylamide formation activity. REVISTA BRASILEIRA DE FARMACOGNOSIA-BRAZILIAN JOURNAL OF PHARMACOGNOSY 2019. [DOI: 10.1016/j.bjp.2018.11.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Miśkiewicz K, Nebesny E, Rosicka-Kaczmarek J, Żyżelewicz D, Budryn G. The effects of baking conditions on acrylamide content in shortcrust cookies with added freeze-dried aqueous rosemary extract. Journal of Food Science and Technology 2018; 55:4184-4196. [PMID: 30228417 PMCID: PMC6133849 DOI: 10.1007/s13197-018-3349-x] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 06/08/2018] [Accepted: 07/09/2018] [Indexed: 11/30/2022]
Abstract
The aim of the present study was to determine the effects of baking air humidity and dough supplementation with freeze-dried aqueous rosemary extract on acrylamide content in shortcrust cookies, as well as on their antioxidant properties and phenolic composition. Shortcrust cookies were baked at 170 °C in dry or humid (90%) air using 0.1, 0.2, or 0.5% of rosemary extract, and were compared to control samples without the extract. Acrylamide concentration in the obtained products ranged from 22.49 to 28.38 µg kg−1. Furthermore, cookies baked in humid air had less acrylamide (by 6% on average) than those baked in dry air, irrespective of extract content. On the other hand, a significant relationship was found between humidity conditions and total phenolic content in the final products. Shortcrust cookies containing 0.5% of rosemary extract and baked in humid air revealed the best antioxidant properties as their total polyphenol content was approx. Three times higher than that in control samples. Furthermore, shortcrust cookies with 0.5% of rosemary extract showed superior DPPH radical scavenging capacity.
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Affiliation(s)
- Karolina Miśkiewicz
- Faculty of Biotechnology and Food Sciences, Institute of Food Technology and Analysis, Lodz University of Technology, Stefanowskiego Street 4/10, 90-924 Lodz, Poland
| | - Ewa Nebesny
- Faculty of Biotechnology and Food Sciences, Institute of Food Technology and Analysis, Lodz University of Technology, Stefanowskiego Street 4/10, 90-924 Lodz, Poland
| | - Justyna Rosicka-Kaczmarek
- Faculty of Biotechnology and Food Sciences, Institute of Food Technology and Analysis, Lodz University of Technology, Stefanowskiego Street 4/10, 90-924 Lodz, Poland
| | - Dorota Żyżelewicz
- Faculty of Biotechnology and Food Sciences, Institute of Food Technology and Analysis, Lodz University of Technology, Stefanowskiego Street 4/10, 90-924 Lodz, Poland
| | - Grażyna Budryn
- Faculty of Biotechnology and Food Sciences, Institute of Food Technology and Analysis, Lodz University of Technology, Stefanowskiego Street 4/10, 90-924 Lodz, Poland
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Rytel E, Tajner-Czopek A, Miedzianka J, Kita A, Nemś A, Hamouz K. Acrylamide content in dried coloured-flesh potato products: Effects of drying. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1295255] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- E. Rytel
- Department of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - A. Tajner-Czopek
- Department of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - J. Miedzianka
- Department of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - A. Kita
- Department of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - A. Nemś
- Department of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - K. Hamouz
- Department of Plant Production, Czech University of Life Sciences in Prague, Prague, Czech Republic
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17
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Risk/benefit considerations of a new formulation of wheat-based biscuit supplemented with different amounts of chia flour. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.056] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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18
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Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods. Food Res Int 2016; 90:154-176. [PMID: 29195868 DOI: 10.1016/j.foodres.2016.10.037] [Citation(s) in RCA: 124] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2016] [Revised: 10/19/2016] [Accepted: 10/23/2016] [Indexed: 12/21/2022]
Abstract
The Maillard reaction (MR) occurs widely during food manufacture and storage, through controlled or uncontrolled pathways. Its consequences are ambiguous depending on the nature and processing of the food products. The MR is often used by food manufacturer to develop appealing aromas, colour or texture in food products (cereal based food, coffee, meat…). However, despite some positive aspects, the MR could decrease the nutritional value of food, generate potentially harmful compounds (e.g. acrylamide, furans, heterocyclic amines) or modify aroma or colour although it is not desired (milk, fruit juice). This paper presents a review of the different solutions available to control or moderate the MR in various food products from preventive to removal methods. A brief reminder of the role and influence of the MR on food quality and safety is also provided.
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Support vector regression-guided unravelling: antioxidant capacity and quantitative structure-activity relationship predict reduction and promotion effects of flavonoids on acrylamide formation. Sci Rep 2016; 6:32368. [PMID: 27586851 PMCID: PMC5009353 DOI: 10.1038/srep32368] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2016] [Accepted: 08/08/2016] [Indexed: 11/29/2022] Open
Abstract
We used the support vector regression (SVR) approach to predict and unravel reduction/promotion effect of characteristic flavonoids on the acrylamide formation under a low-moisture Maillard reaction system. Results demonstrated the reduction/promotion effects by flavonoids at addition levels of 1–10000 μmol/L. The maximal inhibition rates (51.7%, 68.8% and 26.1%) and promote rates (57.7%, 178.8% and 27.5%) caused by flavones, flavonols and isoflavones were observed at addition levels of 100 μmol/L and 10000 μmol/L, respectively. The reduction/promotion effects were closely related to the change of trolox equivalent antioxidant capacity (ΔTEAC) and well predicted by triple ΔTEAC measurements via SVR models (R: 0.633–0.900). Flavonols exhibit stronger effects on the acrylamide formation than flavones and isoflavones as well as their O-glycosides derivatives, which may be attributed to the number and position of phenolic and 3-enolic hydroxyls. The reduction/promotion effects were well predicted by using optimized quantitative structure-activity relationship (QSAR) descriptors and SVR models (R: 0.926–0.994). Compared to artificial neural network and multi-linear regression models, SVR models exhibited better fitting performance for both TEAC-dependent and QSAR descriptor-dependent predicting work. These observations demonstrated that the SVR models are competent for predicting our understanding on the future use of natural antioxidants for decreasing the acrylamide formation.
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21
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Structure-guided unravelling: Phenolic hydroxyls contribute to reduction of acrylamide using multiplex quantitative structure–activity relationship modelling. Food Chem 2016; 199:492-501. [DOI: 10.1016/j.foodchem.2015.12.038] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2015] [Revised: 12/07/2015] [Accepted: 12/08/2015] [Indexed: 11/24/2022]
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Musilová J, Bystrická J, Volnová B, Lednický P. Dependence among total polyphenols content, total antioxidant capacity and heavy metals content in potatoes. POTRAVINARSTVO 2015. [DOI: 10.5219/532] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Polyphenols belong to the most significant compounds with antioxidant effects in potatoes. Their content depends on several factors. The most important factor is the variety of potatoes and the conditions of their growing such as temperature, rainfall, altitude, agronomic and chemical characteristics of the soil. We have compared two potato cultivars in the study which have been grown in the Slovak localities Dolné Obdokovce and Vrbová nad Váhom (cv. Agria) and Nitra, Radošina and Vrbová nad Váhom (cv. Impala). In lyophilized samples of potatoes total polyphenols content in ethanolic extracts using Folin-Ciocalteu agens and in methanolic extracts total antioxidant capacity using DPPH were spectrophotometrically determined. The average total polyphenols content in the potato variety Impala was 604.26 ±120.70 mg.kg-1 dry matter (DM) and 529.37 ±59.35 mg.kg-1 DM in the variety Agria. The average value of total antioxidant capacity, expressed in % inhibition, was 8.44 ±1.68% in the potato variety Impala and 8.09 ±1.14% in Agria. The results obtained were evaluated by One-way analysis of variance ANOVA (LSD-test), using Statistical Analysis Software Statgraphics. Mutual correlations among the total polyphenols content, total antioxidant capacity and heavy metals concent (Pb, Ni, Cd - determined using atomic absorption spectrometry (AAS) method: Cd, Pb: GF-AAS and Ni F-AAS) were evaluated using the correlation and regression analysis (Microsoft Excel). Statistically significant interdependence (p <0.05) was only confirmed between the Cd content and total antioxidant capacity in both cultivars, or between the Ni content and total antioxidant capacity in the variety Impala.
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Constantinou C, Koutsidis G. Investigations on the effect of antioxidant type and concentration and model system matrix on acrylamide formation in model Maillard reaction systems. Food Chem 2015; 197:769-75. [PMID: 26617015 DOI: 10.1016/j.foodchem.2015.11.037] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2015] [Revised: 11/04/2015] [Accepted: 11/07/2015] [Indexed: 01/29/2023]
Abstract
The formation of acrylamide in model Maillard reaction systems containing phenolic compounds was examined, with regards to phenolic type, concentration, and model system matrix. In dry glyoxal/asparagine waxy maize starch (WMS) systems, 9 out of 10 examined phenolics demonstrated an inhibiting effect, with the most significant reductions (55-60%) observed for caffeoylquinic acids. In WMS glucose/asparagine systems, examination of three different concentrations (0.1, 0.5 and 1 μmol/g WMS) suggested a 'minimum effective concentration' for epicatechin and caffeic acid, whilst addition of caffeoylquinic acids resulted in dose-dependent acrylamide reduction (25-75%). The discordant results of further studies utilising different matrices (dry and wet-to-dry) indicated that, apart from the nature and chemical reactivity, the matrix and the physical state of the reactants might be important for acrylamide formation.
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Affiliation(s)
- Costas Constantinou
- Department of Applied Sciences, Faculty of Health and Life Sciences, Northumbria University, Newcastle upon Tyne NE1 8ST, United Kingdom
| | - Georgios Koutsidis
- Department of Applied Sciences, Faculty of Health and Life Sciences, Northumbria University, Newcastle upon Tyne NE1 8ST, United Kingdom.
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Wen C, Shi X, Wang Z, Gao W, Jiang L, Xiao Q, Liu X, Deng F. Effects of metal ions on formation of acrylamide and 5-hydroxymethylfurfural in asparagine-glucose model system. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12966] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Chao Wen
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
| | - Xingbo Shi
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
| | - Zimeng Wang
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
| | - Wenli Gao
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
| | - Liwen Jiang
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
| | - Qian Xiao
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
| | - Xia Liu
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
| | - Fangming Deng
- Hunan Provincial Key Laboratory of Food Science and Biotechnology; College of Food Science and Technology; Hunan Agricultural University; Changsha Hunan 410128 China
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Przygodzka M, Piskula MK, Kukurová K, Ciesarová Z, Bednarikova A, Zieliński H. Factors influencing acrylamide formation in rye, wheat and spelt breads. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.06.011] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Kahkeshani N, Saeidnia S, Abdollahi M. Role of antioxidants and phytochemicals on acrylamide mitigation from food and reducing its toxicity. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:3169-86. [PMID: 26028700 PMCID: PMC4444912 DOI: 10.1007/s13197-014-1558-5] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/25/2014] [Accepted: 09/08/2014] [Indexed: 01/10/2023]
Abstract
Nowadays, the presence of acrylamide in lots of fried and baked foods raises concerns due to its potential to cause toxicity and cancer in animals and human. Consequently, a number of papers have focused on evaluation of various chemicals in reduction of acrylamide in various food sources, as well as decreasing its related toxicities. In addition, plants are important sources of diverse metabolites demonstrating either possible effectiveness in acrylamide toxicity or reduction of acrylamide content in food sources. In this paper, we have criticized all relevant studies in terms of acrylamide mitigation from food by phytochemicals and antioxidants, and the influence of herbal medicines and phyto-pharmaceuticals on reduction of acrylamide toxicity in both animals and human.
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Affiliation(s)
- Niloofar Kahkeshani
- />Department of Pharmacognosy, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, 1417614411 Iran
| | - Soodabeh Saeidnia
- />Medicinal Plants Research Center, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, 1417614411 Iran
- />Division of Pharmacy, College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, Canada
| | - Mohammad Abdollahi
- />Department of Toxicology and Pharmacology, Faculty of Pharmacy and Pharmaceutical Sciences Research Center, Tehran University of Medical Sciences, Tehran, 1417614411 Iran
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27
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Liu Y, Wang P, Chen F, Yuan Y, Zhu Y, Yan H, Hu X. Role of plant polyphenols in acrylamide formation and elimination. Food Chem 2015; 186:46-53. [PMID: 25976790 DOI: 10.1016/j.foodchem.2015.03.122] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2015] [Revised: 03/29/2015] [Accepted: 03/30/2015] [Indexed: 10/23/2022]
Abstract
Acrylamide found in thermal-treated foods has led to an intensive and persistent research effort, since it is a neurotoxic, genotoxic and probable carcinogenic compound to humans. Plant polyphenols are the most abundant antioxidants in human diet. Several researches indicated that the polyphenols affected the acrylamide formation during heating. However, the controversial effects of the polyphenols on acrylamide formation were related to their structure, concentrations, and antioxidant capacity, as well as reaction condition. Polyphenols can inhibit acrylamide formation through trapping of carbonyl compounds and preventing against lipid oxidation, while some special polyphenols can enhance the acrylamide content by providing carbonyl groups, accelerating the conversion from 3-aminopropionamide (3-APA) to acrylamide and inhibiting acrylamide elimination. This review concludes the effects of polyphenols in the Maillard reaction and food systems conducted so far, aimed to give an overview on the role of plant polyphenols in acrylamide formation and elimination.
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Affiliation(s)
- Yanbing Liu
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Pengpu Wang
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.
| | - Yuan Yuan
- College of Quartermaster Technology, Jilin University, Changchun 130062, China.
| | - Yuchen Zhu
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Haiyang Yan
- College of Quartermaster Technology, Jilin University, Changchun 130062, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
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28
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Yuan Y, Huanjie Z, Yutian M, Hong Z. Study on the methods for reducing the acrylamide content in potato slices after microwaving and frying processes. RSC Adv 2014. [DOI: 10.1039/c3ra44151b] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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29
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Kalita D, Holm DG, Jayanty SS. Role of polyphenols in acrylamide formation in the fried products of potato tubers with colored flesh. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.08.023] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Hamzalıoğlu A, Gökmen V. Role of bioactive carbonyl compounds on the conversion of asparagine into acrylamide during heating. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1839-z] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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32
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Medeiros Vinci R, Mestdagh F, De Meulenaer B. Acrylamide formation in fried potato products – Present and future, a critical review on mitigation strategies. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.08.001] [Citation(s) in RCA: 167] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Role of curcumin in the conversion of asparagine into acrylamide during heating. Amino Acids 2011; 44:1419-26. [PMID: 22143430 DOI: 10.1007/s00726-011-1179-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2011] [Accepted: 11/22/2011] [Indexed: 10/15/2022]
Abstract
This study aimed to investigate the ability of curcumin to convert asparagine into acrylamide during heating at different temperatures. Binary and ternary model systems of asparagine-curcumin and asparagine-curcumin-fructose were used to determine the role of curcumin on acrylamide formation in competitive and uncompetitive reaction conditions. The results indicated that curcumin could potentially contribute to acrylamide formation under long-term heating conditions as long as asparagine was present in the medium. The amount of acrylamide formed in the ternary system was slightly higher than in the binary system during heating (p < 0.05), because of the higher concentrations of carbonyl compounds initially available. The kinetic trends were similar in both model systems evidencing that fructose reacted with asparagine more rapidly than curcumin. The data reveal that acrylamide formation in the temperature range of 150-200°C obeys Arrhenius law with activation energy of 79.1 kJ/mole. Data of this work showed the possibility that antioxidants having a carbonyl compound can react directly with ASN leading to acrylamide. The addition of antioxidants to foods may increase the formation of acrylamide upon long-term heating if free sugar concentration is low and ASN concentration is relatively high.
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Bassama J, Brat P, Bohuon P, Hocine B, Boulanger R, Günata Z. Acrylamide kinetic in plantain during heating process: Precursors and effect of water activity. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.03.018] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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